Description
Classic blueberry cupcakes with a Southern twist—fluffy, fruity, and topped with your choice of frosting.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
½ cup unsalted butter, room temperature
¾ cup sugar
1 tsp lemon zest
2 eggs
1 tsp vanilla bean
½ cup sour cream
¼ cup milk
1 cup blueberries
2 tbsp flour (for coating blueberries)
Instructions
Preheat oven to 350°F and line a muffin tin with paper liners.
Whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar until light and fluffy using a stand mixer.
Add lemon zest, then beat in eggs one at a time.
Stir in vanilla bean, sour cream, and milk.
Add dry ingredients and mix until just combined.
Toss blueberries in 2 tbsp flour and gently fold into batter.
Divide batter evenly in cupcake liners.
Bake 18–20 minutes until golden and a toothpick comes out clean.
Cool and frost with cream cheese or lemon frosting.
Notes
Toss blueberries in flour to prevent sinking.
Cool completely before frosting.
Use plant-based substitutes for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Fat: 10g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: blueberry cupcakes, fruit cupcakes, lemon blueberry dessert, easy cupcakes